If you’re searching for a show-stopping dessert that bursts with vibrant flavors and festive charm, this Cranberry Pineapple Upside-Down Cake Recipe is your new best friend. Combining the tangy brightness of cranberries with the sweet juiciness of pineapple, all nestled beneath a tender, buttery cake, this recipe offers an irresistible harmony of taste and texture. Its glossy fruit topping doubles as a stunning presentation, perfect for gatherings or cozy nights in. Every bite invites a delightful balance of sweet and tart that’s simply unforgettable.
Ingredients You’ll Need
The beauty of this Cranberry Pineapple Upside-Down Cake Recipe lies in its simplicity—each ingredient plays a specific role, contributing to the moistness of the cake, the rich caramelized fruit topping, or adding that touch of warmth and depth in flavor.
- Unsalted butter (1/4 cup melted + 1/2 cup softened): Provides richness and ensures a tender crumb and caramelized fruit base.
- Light brown sugar (1/2 cup packed): Creates a warm caramel flavor and adds moisture to the topping.
- Pineapple rings (7–8 canned, drained): Impart a juicy sweetness and vibrant look to the cake’s top layer.
- Fresh or frozen cranberries (1 cup): Offer a tart contrast and a pop of color, perfectly complementing the pineapple.
- All-purpose flour (1 1/2 cups): Forms the base of the cake structure, giving it the perfect light and fluffy texture.
- Baking powder (2 teaspoons): Acts as a leavening agent to help the cake rise beautifully.
- Salt (1/4 teaspoon): Balances sweetness and enhances overall flavor.
- Granulated sugar (3/4 cup): Sweetens the cake batter for perfect balance.
- Large eggs (2): Bind ingredients and add stability to the cake.
- Vanilla extract (1 teaspoon): Adds a subtle fragrance and depth, rounding out the flavor profile.
- Milk (1/2 cup): Moisturizes the batter to ensure a soft, tender bite.
How to Make Cranberry Pineapple Upside-Down Cake Recipe
Step 1: Prepare Your Pan and Fruit
Preheat your oven to 350 degrees Fahrenheit to get it ready for baking. Pour the melted butter into a 9-inch round cake pan and swirl it around so the bottom is fully coated—this will help the brown sugar and fruit caramelize perfectly. Sprinkle the brown sugar evenly over the butter, creating a gooey, flavorful base. Then, arrange your pineapple rings neatly on top, pressing them slightly into the sugar. Fill the gaps and the centers of the rings with fresh or frozen cranberries, this colorful layer will create a beautiful, tasty crown for your cake.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This combination ensures your cake will rise properly and have the right balance of flavor and texture. Taking time to blend these dry ingredients well will guarantee your cake batter is lump-free and smooth.
Step 3: Prepare the Cake Batter
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This step is crucial as it introduces air to the batter, which helps your cake rise. Add the eggs one at a time, mixing thoroughly after each addition to ensure everything is well incorporated. Stir in the vanilla extract for that lovely aromatic touch.
Step 4: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet mixture in batches, alternating with the milk. Start and end with the flour mixture, mixing gently until just combined. It’s important not to overmix here; you want to retain as much lightness as possible in the batter to keep the cake tender.
Step 5: Assemble and Bake
Carefully spoon the batter over the fruit layer in your cake pan, smoothing the top evenly. Place the pan in the oven and bake for 40 to 45 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before expertly flipping it onto a serving plate to reveal the shining fruit topping.
How to Serve Cranberry Pineapple Upside-Down Cake Recipe
Garnishes
To elevate your Cranberry Pineapple Upside-Down Cake Recipe, consider adding a dollop of freshly whipped cream or a scoop of velvety vanilla ice cream. These creamy accompaniments contrast beautifully with the fruity tang and caramelized sugars, making every bite a decadent treat.
Side Dishes
This delightful cake pairs wonderfully with light sides such as a crisp green salad or a fruity yogurt parfait. The cake’s sweetness means you don’t need much else on the plate, keeping your dessert as the main attraction while balancing flavors throughout your meal.
Creative Ways to Present
Presentation is half the fun! Serve slices on individual plates garnished with extra cranberries or pineapple chunks and a sprinkle of chopped toasted nuts for added crunch. For a festive twist, drizzle warm caramel sauce over the top or sprinkle a bit of powdered sugar for that snowy holiday magic.
Make Ahead and Storage
Storing Leftovers
Your cranberry pineapple masterpiece will stay fresh when wrapped tightly with plastic wrap or stored in an airtight container at room temperature for up to two days. Refrigerate if your kitchen is especially warm, but be sure to bring slices to room temperature before serving to enjoy full flavor.
Freezing
Yes, you can freeze this cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When ready, thaw overnight in the fridge and warm gently in a low oven to revive its moist texture and fragrant aroma.
Reheating
To bring back the cake’s soft, buttery texture, warm slices in the oven at 300 degrees Fahrenheit for 10 to 15 minutes or pop individual pieces in the microwave for 20 to 30 seconds. Serving it warm really brings out the luscious flavors and buttery goodness.
FAQs
Can I use fresh pineapple instead of canned for this cake?
Absolutely! Fresh pineapple works beautifully and will add a delightful natural sweetness. Just be sure to drain it well to avoid excess moisture that could affect the cake’s texture.
Do frozen cranberries need to be thawed before baking?
It’s best to use frozen cranberries straight from the freezer without thawing. This helps them maintain their structure and prevents excess moisture from altering the fruit topping.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free blend. Just look for one that’s meant for baking and includes xanthan gum for the best results.
Is this cake suitable for vegetarians?
Definitely! This recipe contains no meat or animal-based gelatin products, making it perfectly vegetarian-friendly and a lively addition to any vegetarian dessert menu.
What’s the best way to ensure the cake doesn’t stick when flipping?
Make sure your butter and brown sugar layer is well spread and that the cake has cooled for about 10 minutes before flipping. Running a knife gently around the pan’s edges helps release the cake easily.
Final Thoughts
I can’t recommend this Cranberry Pineapple Upside-Down Cake Recipe enough! It’s a wonderful way to brighten up any occasion with its stunning appearance and harmonious flavors. Whether you’re bringing it to a holiday party or enjoying a slice with your afternoon tea, it’s sure to become a cherished favorite. Give it a try—you’re going to love how effortlessly impressive and delicious this cake turns out!
Print
Cranberry Pineapple Upside-Down Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A festive and flavorful Cranberry Pineapple Upside-Down Cake featuring a caramelized fruit topping of pineapple rings and cranberries poured with a tender, moist cake batter. Perfect for holiday celebrations or any special occasion, this classic American dessert combines the sweetness of tropical pineapple with the tartness of fresh cranberries.
Ingredients
Fruit Topping
- 1/4 cup unsalted butter, melted
- 1/2 cup packed light brown sugar
- 7–8 canned pineapple rings, drained
- 1 cup fresh or frozen cranberries
Cake Batter
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Prepare the Fruit Base: Preheat your oven to 350°F (175°C). Pour the melted butter into the bottom of a 9-inch round cake pan and swirl to evenly coat the surface. Sprinkle the light brown sugar uniformly over the butter to create a caramel base. Arrange the pineapple rings on top of the sugar, then fill the gaps and centers of the rings with fresh or frozen cranberries.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent and salt throughout the batter.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with the granulated sugar until the mixture is light, creamy, and fluffy. This step is crucial to incorporate air and achieve a tender crumb in the cake.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter and sugar mixture, blending well after each addition to ensure a smooth, emulsified batter. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and milk to the wet ingredients, beginning and ending with the flour mixture. Mix gently until just combined; overmixing may result in a denser cake.
- Assemble and Bake: Carefully spoon the prepared batter over the arranged fruit in the cake pan, spreading it evenly with a spatula. Bake in the preheated oven for 40 to 45 minutes. Check doneness by inserting a toothpick into the center — it should come out clean.
- Cool and Invert: Allow the cake to cool in the pan for about 10 minutes after baking. Then, carefully invert the pan onto a serving plate so that the fruit topping is on top. Let it cool slightly before serving to allow the caramel to set and flavors to meld.
Notes
- Fresh pineapple can be substituted for canned pineapple if preferred; adjust sweetness accordingly.
- If using frozen cranberries, bake them without thawing to maintain texture and color.
- Serve the cake warm for the best flavor experience, optionally accompanied by whipped cream or vanilla ice cream for a festive presentation.
